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First Aired - 05/18/2010 06:30PM
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This week on Why We Cook Erica delves into skewered bits of meat! Tune to hear Erica break down Sate and Yakitori; all of the delicious street foods that are the result of a host of compressed influences and cultures.
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Why We Cook Introduction: Origins of Fast Food (11:52)
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Erica Wides, Why We Cook, BAO Fresh Kombucha, www.drinkbao.com, Heritage Radio Network, Erica has traveled a lot, why do cultures have street food, what was the first fast food invented by humans, matzo, convenience food, skewers, street food, street vendors, skewers of squid, Korea, ancient food, sate, kebab, meat on a stick, yakitori, bamboo as a skewer, people throw food debris on the ground in Vietnam,Used Skewer Tricks & The History of Satay (11:53)
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most universal street food, meat on a stick, satay, bamboo, what do you do with a skewer after eating the meat?, Erica's trick: cut a lemon in half and stick it on the tray. take a used skewer and stick it in the lemon. this is where the used skewers go, you can't learn this stuff on the Food Network!, universal phenomena of skewerd meat, satays were born in Indonesia, coconut palm leaf, mutton, lamb, goat, beef, turtle, halal, eel, the satay made its way into Thailand and Vietnam, they love pork, turmeric, miracle drug!, peanut sauce, Why We Cook facebook page, there is a link for a satay related comedy clip, Curb Your Enthusiasm, Larry David,To comment on this episode click here. There are currently Comments
First Aired - 04/06/2010 06:30PM
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Erica highlights the benefits of caramelizing sugar, and talks about why she loves Easter candy so much.
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Why We Cook Introduction (8:29)
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Why We Cook, Erica Wides, Salumi Cured Meats, www.salumicuredmeats.com, Erica put her garden in a month earlier than last year, vegetable plants, seedlings, baby collard greens, peas, arugula, Hudson Valley Seed Library, heirloom seeds, vegetable prison, no animal can get in, rhubarb, long term, Erica wants instant results!,Easter Candy & Caramelized Sugar (10:40)
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become a fan on facebook!, Erica will be on Chopped next tuesday!, Easter candy, seductive colors, pink, green, easter yellow, spring flowers, Erica has outgrown candy, Halloween, caramel, caramelized sugar, granulated sugar, sugar is a liquid, sugar loses its sweetening power while caramelizing, Vietnamese food, when the French colonized Vietnam they had control of the sugar, French cooks brought the technique of caramelizing, desserts, dark amber color, fish sauce, use heat proof utensils, minced shallots, lemongrass, garlic, black pepper,More On Caramelizing Sugar (7:46)
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www.salumicuredmeats.com, caremlized onions become more complex, creating volatiles, flavor and fragrance compounds, onions are full of sugar but you don't taste it until you heat them, iced coffee, cocktails with brown liqours, simmering beans, vegetarian dishes, for more depth add some caramel, broiled grapefruit,To comment on this episode click here. There are currently Comments
First Aired - 03/11/2010 12:00PM
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This week on A Taste of the Past, Linda tells us all about the origins and uses of maple syrup.
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A Taste of the Past Introduction: Maple Syrup Time! (15:08)
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Linda Pelaccio, A Taste of the Past, Dickson's Farmstand Meats, maple syrup, the ratio of sap to maple syrup is 4:1, sugar shacks, sugar maples, mapling outside, Vermont, New Hampshire, Canada produces 75% of the maple syrup that is known, agritourism business, maple candy, history of maple syrup, the only place that sugar maple exists is in North America, Native Americans, sapsicles, you can't let the water get warm or it will spoil, faint sweetness, maple sugar as an alternative to cane sugar, tapping trees, evaporation pans, sauce reduction, US Pure Food & Drug Act, glucose, Massachusetts, maple syrup museum, Maine, carbonated maple sap,Maple Syrup Recipes & Irish Cooking (12:35)
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plastic tubing, central vats, evaporators, poured over a cup of fresh snow or ice, it immediately hardens and turns into a sticky candy, amber color, later season, darker color, more concentrated flavor of maple, homemade syrup, baking syrup, standard pie crust with two eggs and a tablespoon of flour, add a half cup of heavy cream and a cup of maple syrup, bake it for about 25 to 30 minutes, served with creme fresh of lightly whipped cream, special winter treat, maple sugar, British flapjacks, oatmeal cookie, Irish soda bread, cookbooks, Doreena Allen, Irish Traditional Cooking, Doreena Allen's Forgotten Skills of Cooking: The Time Honored Ways Are The Best, foraging, making butter, keeping chickens, growing vegetables, sustainable farming, responsible eating, butter milk, the Julia Child of Ireland, Rachel Allen, Favorite Food At Home: Delicious Comfort Food From Ireland's Most Famous Chef,To comment on this episode click here. There are currently Comments
